Fiesta Chicken Burritos Recipe

Looking for some heat with supper but still want a cool kitchen? Try these slow cooked burritos with a spicy touch the whole family will love! This is a simple recipe to double if you're catering to a crowd. And for those who prefer a spicier dish, add a teaspoon of cayenne pepper. —Margaret Latta, Paducah, Kentucky

Nutritional Facts

Directions

Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.

Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook for 15 minutes or until heated through.

Reviews for Fiesta Chicken Burritos

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NaturalFork User ID: 8812515245800

Reviewed Mar. 22, 2016

"Definitely not soupy as others have claimed. Perhaps they made it with frozen chicken and the water from that made it soupy? Not sure. This is a great, easy, and very tasty recipe."

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Igraine32 User ID: 7006585224802

Reviewed Apr. 13, 2015

"I don't know how in the world this was soupy for anyone. Once I shredded the chicken and put it back in, all the juice from the tomatoes was sucked up. If you follow the instructions and drain your corn and beans this will not be soupy. My family loved it."

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KrisKeel User ID: 7727089144708

Reviewed Apr. 11, 2014

"Really good. I made the burrito mix and then put it in oven-baked taco shell bowls. Kids enjoyed it for family fun night."

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voodoowitch User ID: 635464181905

Reviewed Feb. 21, 2014

"Based on the original recipe instructions, I give this a 3 star rating because it would have been a very soupy mess. I also drained mine before adding the cream cheese which gave it the perfect consistency. Otherwise, it tastes really good and I will make it again."

MY REVIEW

Omahabyrd User ID: 7451790125503

Reviewed Jan. 22, 2014

"It looks and smells great, but I'm worried as it seems Very soupy. I've added the cream cheese, which has melted, but it didn't thicken like I thought it would. Did anyone else have this happen? And is it a problem? I may just end up rolling mixture in tortillas, put in a 9x13 and pour excess liquid on top. Turn it into an enchilada bake of some sort."

MY REVIEW

Terena User ID: 3238586185975

Reviewed Jan. 18, 2014

"I make this often. It is so easy and delicious!"

MY REVIEW

LKimK77 User ID: 4952226167339

Reviewed Nov. 22, 2013

"I made this a couple nights ago. Tasted great. Was so easy . I even put my chicken in about half frozen and cooked on low for 5-6 hours. I had about a 2.2 Lb. pack of chicken breast and turned out great just put in a couple extra ounces of cream cheese. Also a little squeeze of fresh squeezed lime juice & avocado was great on top after filling. We also top our tacos and burritos with cabbage mix, taste great & gives a nice crunch. Will make again."

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becky1789 User ID: 7220904100258

Reviewed Oct. 15, 2013

"This was lovely. I liked how much it made - ended up freezing some. I made a Spanish rice to go with. Not spicy, just really tasty."

MY REVIEW

14handsondeck User ID: 4795571144706

Reviewed May. 2, 2013

"My family loves this recipe, and I do too! Nothing better than throw it in and forget it! I do drain the juice off before I add in the cream cheese. I like the mixture to be a little thicker. I make this a lot on vacation when we are out site seeing all day, come home, throw in the cream cheese get cleaned up and dinner is ready!!!"

MY REVIEW

mjkrein User ID: 5768086115742

Reviewed Mar. 21, 2013

"Grey goop. The appearance and texture of this recipe is far from appealing, but the flavor is pretty good. I recommend draining the tomatoes- unless you like your burritos extra sloppy. Maybe some rice would be a nice addition..."